A pairing fit for the Bard | Scottish Licensed Trade News

Scottish Licensed Trade News

A pairing fit for the Bard

THE firm behind Crabbie’s alcoholic ginger beer has teamed up with Scots chef Jacqueline O’Donnell to create a special three-course menu in celebration of Burns’ Night.

The menu, designed to be paired with the Crabbie’s range, features Haggis bon bon with Crabbie’s Ginger Beer and beetroot to start; a duo of venison loin on thyme and hawthorn jelly, served with Original Crabbie’s, warm red cabbage, black pudding and ginger apple salad for the main; and for dessert, iced Crabbie’s Cranachan with ginger shortbread thistles.

The ingredients and recipes are as follows:

Starter – Haggis bon bon with Crabbie’s Ginger beer & beetroot

Serves 4

180c/ gas 5 in oven

Ingredients:

  • 200g haggis
  • 50g panko breadcrumbs
  • 1 packet cooked beetroot
  • 100ml of Original Crabbie’s ginger beer
  • 2tbsp apple sauce
  • 1 egg
  • 50g plain flour

How to:

  1. Chop up haggis and mash while raw, shape into 12 small bon bon shapes
  2. Roll into flour then coat in beaten egg then roll in the breadcrumbs until coated
  3. Spray an oven tray lightly with oil and place bon bons, place in oven for 15-20 minutes until golden brown
  4. Meanwhile, chop beetroot and put in a blender add the Crabbie’s until a soft puree, season with salt & pepper to taste
  5. When serving add a teaspoon of apple sauce just to secure the bon bons on the plate and serve the beetroot puree at the side; you can also serve with a side salad.

 

Main – Duo of venison loin on thyme and hawthorn jelly served with Original Crabbie’s, red cabbage, black pudding and ginger apple salad

Serves 4

200c/ gas 6 – use a stove to oven frying pan

Ingredients:

  • 4 x 200g venison loin (you can substitute the venison for beef fillet)
  • 4 tablespoon Hawthorn jelly
  • 1 Knorr beef stock pot
  • 100ml Crabbie’s Ginger Beer
  • ½ red cabbage finely sliced
  • 2 slices of black pudding
  • 1 pink lady apple finely sliced
  • 1 tsp stem ginger chopped finely
  • 1 tsp butter
  • 1 sprig of fresh thyme

How to:

  1. Sear the meat in a hot pan, season well and place in oven for 8-12 minutes depending how pink you like your meat
  2. Bake the black pudding slices for in the venison pan for only five minutes then remove
  3. Add 4tbsp of Crabbie’s to a pot bring to the boil then add the tsp of butter, add the red cabbage and cook just until the liquid has evaporated
  4. Crumble the black pudding into a bowl and mix with the apple and stem ginger
  5. Once the cabbage has no liquid, tip into the bowl with the black pudding and apple
  6. Once meat comes out of the oven, set aside on a plate and make the sauce in the pan you cooked the meat in – remember the handle is hot
  7. Put the pan onto the heat and add leftover Crabbie’s whilst pan is really hot, this de glazes the pan and gets all the flavour
  8. Then add the stock pot jelly with 150ml boiling water, bring to the boil adding in a sprig of thyme just until it’s brought to the boil then allow to reduce slightly to the consistency of a sauce
  9. Spoon a pile of the red cabbage salad onto the plate, slice the venison and pour sauce over

 

Dessert – Iced Crabbie’s Cranachan with ginger shortbread thistles

Serves 4

Best frozen overnight

Ingredients:

  • 200ml of custard
  • 100ml whipped double cream
  • 100ml raspberry Crabbie’s ginger beer
  • 200g of frozen raspberries
  • 50g oatmeal
  • 25g brown sugar
  • 50ml raspberry coulis
  • 1tbsp finely chopped stem ginger
  • 100g unsalted butter

How to:

  1. Bring to the boil and reduce the Raspberry Crabbie’s by half, then add to the raspberry coulis to allow to cool
  2. Fold whipped cream and custard together then add a few raspberries and raspberry coulis and fold through
  3. Pour mixture into a cling film lined container and put in freezer overnight
  4. Make shortbread – add all ingredients to a bowl and mix until a soft dough, roll out to as thick as a £2 coin. Cut into shapes and bake in oven at 150c for 20-25 minutes (allow to cool first)
  5. Place oatmeal and sugar in a hot pan until sugar dissolves and coats the oatmeal – allow to cool
  6. Remove cranachan from the freezer and take off cling film then roll into the oats until they stick and cover the outside of the cranachan
  7. To serve, add a few raspberries to the plate with the shortbread and slice the iced cranachan
  8. Serve with a glass of Raspberry Crabbie’s.

 

 

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